In a bowl, combine the shrimp, onions, bell peppers and celery with the beaten egg.,Add 1 teaspoon of the Essence, the salt, cayenne, green onions, parsley and baking powder and mix well.,Cover and refrigerate for 2 hours.,Remove the mixture from the refrigerator and form into 6 patties.,In a shallow bowl, combine the flour with the remaining teaspoon Essence.,One at a time, dredge the patties on both sides to lightly coat with flour.,In a large, heavy skillet, heat the oil over medium-high heat.,Add the shrimp patties in batches and cook on both sides until golden brown, about 8 minutes.,Drain on paper towels.,To serve, spread the insides of each toasted bun with tartar sauce, place a patty on the bottom 1/2 of the bun, dress with lettuce and tomatoes, and top with the other bun 1/2.,Serve hot.,2 1/2 tablespoons paprika,2 tablespoons salt,______,1 tablespoon black pepper,1 tablespoon onion powder,1 tablespoon cayenne pepper,1 tablespoon dried leaf oregano,1 tablespoon dried thyme,Combine all ingredients thoroughly and store in an airtight jar or container.,Yield: about 2/3 cup,Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.,Published by William and Morrow, 1993.,1 cup homemade or good quality store-bought mayonnaise,2 tablespoons chopped green onions (green part only),2 tablespoons dill pickle relish,1 tablespoon chopped capers,1 tablespoon chopped fresh parsley leaves,2 teaspoons Dijon mustard,2 teaspoons minced garlic,1 teaspoon fresh lemon juice,1/4 teaspoon salt,1/4 teaspoon cayenne,In a bowl, combine all the ingredients.,Adjust seasoning to taste.,Cover with plastic wrap and refrigerate for 1 hour before using.,Serve chilled within 24 hours.,Yield: about 1 1/4 cups